King Cake

I’ve always wanted to make a King Cake. If by “always wanted” you mean “meant to look up the recipe and always forgot before Mardi Gras.”

This year, I finally managed to overcome my inertia enough to make a King Cake. It’s not that easy, you know. You have to allot a ton of time. There are two rising times and then a bake time. You can’t really do it while you’re running around doing errands.

I got this recipe out of Family Fun magazine. This is how it should look:

You’re supposed to put an oven-safe bowl in the middle. I did not have an oven-safe bowl to put in the middle, so my cake got a little out of control.

I couldn’t believe how big it got! It nearly overran the baking sheet. (Seriously, do you need a square baking sheet?)

I also don’t know why I’m always taking crappy pictures of food I make. I guess I could break out my big camera, but the iPhone is just easier.

I also learned I should have done a better job pinching the seams closed. They looked closed, but the delicious filling (butter and cinnamon and brown sugar) leaked out. However, it turned into a caramel-like substance, crackly and transparent as amber glass. Yum.

The spiral of filling did not look as neat as in the photo, and I think it could use MORE filling than the recipe states; but it was delicious. Like a cinnamon roll. Mmmm.

Also, in case you wondered, I omitted the baby. Whoever gets the baby has to make the next King Cake, and I don’t particularly want the kids to make the next one. Unless they’re home alone with their dad, in which case I won’t return until after the kitchen’s clean.